This is a specific regional BBQ rub which originates from the Santa Maria Valley in Santa Barbara County, which is on the Central Coast of California. This Santa Maria tradition started around the mid-19th century and beef sirloin tri-tip is classically used and grilled over California oak. This rub is very simple, but very direct with flavors of: black pepper, garlic, hickory smoked sea salt and onion. NOTE: If you would like to learn more about different types of foods to barbecue, grill or oven roast, please read the “Recommendations for selecting your Beef, Pork, Chicken, Turkey and Seafood”...

This Fajita Seasoning captures the Southwest Tex-Mex flavors. Grind this on your skirt steaks, chicken, shrimp, fish and vegetables and then grill, roast or stir fry to bring out the Tex-Mex flavors to your food. 1) Evenly spray or rub, a little oil on all sides of your Beef, Pork, Chicken, Turkey or strong flavored fish like Salmon, Swordfish, Mahi Mahi or Red Snapper. 2) Then grind the rub evenly on all sides of your meat, gently pressing it onto the surface. The amount of rub you grind on is up to your flavor preference. The more you grind on...

Beer can chicken is a party favorite. Its one of the easiest ways to roast chicken and it carries very little risk of drying out the meat. Here’s how it works. By cooking a chicken upright with a can of beer (you could use cider, soda, or even fruit juice instead of beer if you wish) in the body cavity, the chicken cooks very evenly and moisture is introduced to the cooking process through the evaporating beverage. Here’s how we create the most amazing beer can chicken. Ingredients 1 – 4.5 pound (or larger) fresh chicken 2 tablespoons of butter, cut into 4 or...